MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Gnocchi w/Spinach & Feta
Categories: Greens, Cheese, Potatoes, Chilies, Herbs
Yield: 4 servings

5 oz Baby spinach
6 oz Greek feta; crumbled
1 Lemon; halved
5 tb Extra-virgin olive oil
Salt & pepper
17 oz Bag potato gnocchi
1/2 ts Crushed red pepper
2 Scallions; thin sliced
Big handful of chopped dill
Big handful of chopped mint

Place the spinach into a large bowl. Add half of the
feta, juice of ┬╜ lemon, 1 tablespoon of olive oil and a
big pinch of salt; rub the ingredients vigorously into
the spinach to tenderize it. Leave to sit and soften
further while you cook the gnocchi.

Heat a large (about 12-inch) cast-iron or nonstick
skillet over medium-high; add 2 tablespoons of olive
oil. Add the gnocchi to the pan, breaking up any that
are stuck together. Cook for 8 to 10 minutes, tossing
every 2 minutes, until golden and crispy all over. Allow
to cool in the pan for 5 minutes; they will further
crisp as they cool.

Add the gnocchi to the spinach, along with the red
pepper, scallions, dill and mint. Drizzle with about 2
tablespoons of olive oil, add the remaining crumbled
feta and toss to combine. Squeeze the remaining lemon
juice over top and serve.

By: Hetty Lui McKinnon

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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